Quick

This entire Italian-inspired dinner is cooked on two baking sheets, making clean-up a breeze.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

Spoon this quick dessert sauce of fall-spiced grapes over pound cake or ice cream.

Lobster rolls may get all the glory, but crab rolls are way easier to pull off at home—and, dare we say it, maybe even more delicious.

Spritzes use mixers and ice, so skip pricey Champagne.

Dress up any dip, sandwich, or dressing with this flavorful and healthy mayo that also offers the nutrient value of raw kale and fresh garlic. This creamy condiment will soon take the place of butter on your breakfast toast. Go ahead, we won't watch. Spread em'.

The secret to removing the pin bones from black cod is to wait until after it's been cooked.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.